Recipe by NASCARGIRL88
"Great recipe I got from my stepmother. Potatoes and tuna that can be made like a twice baked potato, or a casserole."
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2 (6 ounce) cans
green onions, chopped
shredded Cheddar cheese
My husband has been talking fondly of this dish for years so I finally researched AR and fortunately found this recipe. After reading the other reviews, I decided to use some of the other cook's advise with great success. I baked the potatoes on the oven rack after slathering with EVOO and kosher salt (lightly). The tuna mixture was seasoned with 2 tsp Old Bay Seasoning, 1/3 cp maoy and 1/3 cp sour cream along with the scallion onions. My husband was thrilled and announced, "now this is comfort food!". Thank you, Nascargirl and your thoughtful stepmom!
This is sort of like a tuna casserole in potato form. Was a big hit with kids, they didn't even notice there was fish. However, it didn't go over well with me. The texture was a little funny.
It was good but if you cut the amount of mayo in half and add sour cream, it's even better.
This was actually really good. I microwaved the potatoes for 10 min (5min then turned over and another 5min). Added salt and pepper to the tuna, pot, mayo, green onion mix.
If you are tired of tuna sandwiches or tuna caserole, this is a great change for canned tuna. I used a little bit more mayo, I think it depends on the size of the potatoes, and added Tony Chazery's for some spice. Very good.
I thought these were very good and my 8 year old son loved them (he kept eating the filling while I was stuffing the skins). My husband thought they were OK and my picky 9 year old daughter would't eat them. But they're not tuna lovers so that is not a surprise. If you do like tuna, you'll love these. Thanks for the great idea.
This recipe was just okay. It was a little dry and I even used half mayo half sour cream. Next time I am thinking of adding butter and more salt to the mixture. I also just nuked the potatoes then finished them in the oven. Something I will try again.
instead of baking these for an hour i nuked them 5 mins, flipped them, and nuked them another 5 mins. after i scooped out the flesh (to which i added garlic powder and celery salt)i placed them flesh side down and rubbed with olive oil and sprinkled with sea salt. i baked them directly on the oven rack with a baking sheet on the rack beneath it to catch any potato ooze.after much contemplation i served with garlic toast topped with sauteed mushrooms in garlic(also from this site). thanks for a different approach to using inexpensive tuna.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 209
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